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pain: Greek ἄλγος (álgos) analgesic-algia, alg(i)o-pain Greek myalgia: all-denoting something as different, or as an addition Greek ἄλλος (állos), another, other alloantigen, allopathy: ambi-denoting something as positioned on both sides; describing both of two Latin ambi-, ambo, both, on both sides ambidextrous: amnio-
List of food origins. Some foods have always been common in every continent, such as many seafood and plants. Examples of these are honey, ants, mussels, crabs and coconuts. Nikolai Vavilov initially identified the centers of origin for eight crop plants, subdividing them further into twelve groups in 1935. [ 1]
According to Irish mythology, Samhain (like Bealtaine) was a time when the 'doorways' to the Otherworld opened, allowing supernatural beings and the souls of the dead to come into our world; while Bealtaine was a summer festival for the living, Samhain "was essentially a festival for the dead". [ 33]
Epicureanism is a system of philosophy founded around 307 BCE based upon the teachings of Epicurus, an ancient Greek philosopher. Epicurus was an atomist and materialist, following in the steps of Democritus. His materialism led him to religious skepticism and a general attack on superstition and divine intervention.
Mageiricophobia. Mageirocophobia ( pronunciation: / ˌmædʒaɪrɪkəfoʊbiə /) [ 1] is the fear of cooking. It is spectral and can take on several forms, although it is not considered severe enough for treatment unless a person is severely afraid or impacted. [ 2] Most frequently, it is a common social anxiety disorder caused by negative ...
Opium. Controlled unless and except for medical use under a license. Opium (or poppy tears, scientific name: Lachryma papaveris) is dried latex obtained from the seed capsules of the opium poppy Papaver somniferum. [ 4] Approximately 12 percent of opium is made up of the analgesic alkaloid morphine, which is processed chemically to produce ...
Culture of France. French wines are usually made to accompany French cuisine. French cuisine is the cooking traditions and practices from France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, one of the earliest recipe collections of medieval France. In the 17th century, chefs François Pierre La ...
Food history. Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition. It is considered distinct from the more traditional field of culinary history, which focuses on the origin and recreation of specific recipes.